"Bill Bettencourt"
Charred Salsify, Parsley Pistou, Smoked Mussels & Broccoli
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Charred Salsify, Parsley Pistou, Smoked Mussels & Broccoli

Scott Anderson, Elements and Mistral in Princeton, New Jersey / April 2013

For 4 servings

Spinach powder:

  • 1 tsp. olive oil
  • 1 shallot, minced
  • 2 cloves garlic, minced
  • 2 cups spinach leaves
  1. Heat oil in sauté pan set over medium heat; add shallot and garlic; cook, stirring occasionally, until translucent; add spinach; cook, tossing occasionally, until spinach is wilted and well cooked; remove from heat; cool.

  2. Place spinach mixture in a blender; blend until smooth; spread out puree thinly and evenly on acetate paper; place in dehydrator; dehydrate until dried.

  3. Place in clean blender; blend to a powder; place in airtight container; reserve.

Parsley pistou:

  • 2 oz. black bass, skin removed
  • 2 Tbsps. white wine vinegar
  • salt
  • black pepper, freshly ground
  • 1 bunch flat-leaf parsley
  • 1/4 cup pine nuts
  • 4 cloves garlic
  • 1/2 cup extra-virgin olive oil
  1. Place bass and vinegar in vacuum-sealable plastic food bag; season; seal; cook sous-vide, maintaining water bath at 140°F, 12 minutes; remove bag from water bath; cool in ice water bath; reserve.

  2. Place parsley, pine nuts, and garlic in a blender; with motor running, gradually add oil; blend until pureed; season; add fish and contents of bag; blend slowly until well combined; place in airtight container; cover; reserve in refrigerator.

Salsify:

  • 4 stalks salsify, peeled and reserved in acidulated water
  • 3 cups duck fat
  • 1 cup hickory chips
  • 8 bay leaves
  1. Run serrated knife down length of salsify, letting knife take any direction (lines don’t have to be straight) to form grooves; reserve.

  2. Heat fat until an instant-read thermometer registers 160°F; add hickory chips and bay leaves; simmer 1 hour; remove from heat; strain fat through fine chinois into clean pot; discard solids.

  3. Set fat over low heat; add salsify to fat; cook until salsify is very tender; remove from heat; cool; cover pot; reserve in refrigerator.

Broccoli:

  • 1 head broccoli, crowns only
  • extra-virgin olive oil 1 clove garlic, minced
  • salt
  • black pepper, freshly ground
  1. Heat a grill to high.

  2. Drizzle broccoli crowns with oil; sprinkle with garlic; season; grill broccoli until lightly charred but still bright green and slightly raw; remove from grill; place on platter; cool.

  3. Cut smallest florets off broccoli with kitchen scissors (should look like green couscous); place in airtight container; cover; reserve.

Assembly:

  • 12 mussels, debearded and patted dry
  • 2 Tbsps. white wine
  • cherry wood chips
  • red cardinal spinach leaves (for garnishing)
  • mustard frills (for garnishing)
  1. Heat sauté pan over high heat until very hot; add mussels to pan; cook until shells are hot (about 30 seconds); add wine; cover pan; lightly shake pan; cook until mussels open; remove from heat; drain mussels, reserving liquid; carefully open mussels; place mussels on wire rack; cold smoke 25 minutes.

  2. To serve, remove salsify from confit; lightly char salsify with kitchen torch; place small dollop of pistou at the bottom of a bowl; crisscross top with the salsify; top with charred broccoli and spinach powder; tuck smoked mussels behind the salsify; garnish with red cardinal spinach leaves and mustard frills.

What to drink: Gravner Ribolla Gialla Venezia-Giulia Anfora 2003